The day I read this post, I had been to the grocery store and came home hungry. It sounds delicious but flageolet beans? What are those? Milk cap mushrooms? Never heard of them. So, I googled them and found out I can get one of the items from Amazon and the other from Whole Foods. I'm not a cook...never made risotto. Hopefully, I can give this a try. Love your stories along with your advice! Thanks, Nicole.
Don't worry about using the exact same ingredients. You can use any kind of mushroom. And you can use any white bean for the chicken. (Cannellini work great!)
But if you do find flageolet, I'd certainly give them a try.
You hooked me with the title. Risotto is one of my favorite Italian dishes and it’s from Piedmont, the northern Italian region where my ancestors came from. But for the past 5 years, I’ve become a pescatarian, so I’ll have to take your word for how flavorful risotto is when cooked with chicken stock. Sprinkling travel stories into your blog is always good. Great photos!
I would adapt the idea to a seafood risotto. It's really the same concept.
I've never made a fish stock before, but your reply prompted me to do an internet search. Turns out making fish stock is even faster than making chicken stock! You just need some fish bones and heads.
The day I read this post, I had been to the grocery store and came home hungry. It sounds delicious but flageolet beans? What are those? Milk cap mushrooms? Never heard of them. So, I googled them and found out I can get one of the items from Amazon and the other from Whole Foods. I'm not a cook...never made risotto. Hopefully, I can give this a try. Love your stories along with your advice! Thanks, Nicole.
Thanks so much, Barb!
Don't worry about using the exact same ingredients. You can use any kind of mushroom. And you can use any white bean for the chicken. (Cannellini work great!)
But if you do find flageolet, I'd certainly give them a try.
Bon appetit!
You hooked me with the title. Risotto is one of my favorite Italian dishes and it’s from Piedmont, the northern Italian region where my ancestors came from. But for the past 5 years, I’ve become a pescatarian, so I’ll have to take your word for how flavorful risotto is when cooked with chicken stock. Sprinkling travel stories into your blog is always good. Great photos!
Thanks so much, Kevin!
I would adapt the idea to a seafood risotto. It's really the same concept.
I've never made a fish stock before, but your reply prompted me to do an internet search. Turns out making fish stock is even faster than making chicken stock! You just need some fish bones and heads.
I like Hank Shaw's take on it here:
https://honest-food.net/fish-stock-recipe/
Salmon risotto is something I often order at a fav restaurant. At home, I often cook with vegetable stock. Here's a favorite recipe from the Blue Zone cookbook. https://www.bluezones.com/recipe/barley-butternut-risotto/
Nice! Thanks for sharing Nicole. 😊
I had no idea that was the secret ingredient for Risotto...now I'm going to try this.
It makes a huge difference. Bon appetit!